Makes around 3 cups
Ingredients:
- 2 cups raw cashews
- 5 cups warm water
- 10 cm leek stalk
- 2 cloves garlic
- 1 cup bamboo shoots, drained
- 1 tsp iodised salt
- 1 to 1 1/2 cups cooled, premade Elim vegetable stock
Method:
- Soak the raw cashews in the warm water for at least 4 hours before preparing the rest of the sauce.
- If you do not have your stock pre-made, you have time to make it while the cashews soak. You can click on the coloured ‘Elim vege stock’ words above to take you to the link.
When you are ready to make the sauce
- Drain the cashews and throw away the water
- Chop the leek
- Heat a saucepan, add the oil and saute the leek for about 5 minutes
- Add the crushed garlic, salt and bamboo shoots and stir fry for 2-3 minutes more
- Place the leek mix, cashews and half the stock into a blender and puree the mixture
- Continue to add the stock gradually until you have your desired consistency
To Serve:
Use in place of white sauce in your recipes